Blue Ribbon Blueberry Cobbler

Ingredients:
2 pints fresh blueberries 
1 Tablespoon lemon juice
1/3 cup sugar
2 Tablespoons flour
1/4 heaping teaspoon cinnamon
1/8 teaspoon nutmeg
¼ teaspoon salt
2 Tablespoons butter, diced into small cubes

Directions:
Gently wash berries; drain well. Place berries on a cookie sheet lined with paper towels and shake gently to dry the berries.  Place berries in large bowl, sprinkle with lemon juice and gently stir.

In a small bowl, combine sugar, flour, cinnamon, nutmeg and salt. Add to berries; toss lightly to combine. Turn into an 8x8x2 inch baking dish. Dot the top with 2 tablespoons diced butter.
 

Preheat oven to 375 degrees F.

FOR THE BATTER:
1/2 cup all-purpose flour
1/3 cup sugar
1/2 teaspoon baking powder 
1/4 teaspoon salt
2 Tablespoons butter, softened
1 egg, slightly beaten 

TO MAKE THE BATTER:
In the same small bowl, combine all batter ingredients; beat with wooden spoon until smooth. Batter will be thick. Drop in 9 portions over filling, spacing evenly. Batter will spread during baking.

Bake for 35 minutes, or until fruit is tender and crust is golden. 

Serve warm with vanilla ice cream.